Yield: 1 Servings
Measure | Ingredient |
---|---|
3 larges | Garlic cloves; peeled |
2 cups | Chickpeas; cooked -OR- 19 oz |
⅓ cup | Tahini: * |
2 tablespoons | Olive oil |
⅓ cup | Lemon juice; fresh |
1 teaspoon | Cumin; ground |
¼ teaspoon | Pepper Salt; opt |
*Sesame paste available in Greek, Middle Eastern or health food stores. An untraditional substitute is peanut butter
Puree garlic in food processor. Drain chickpeas and reserve ¼ cup cooking liquid or liquid in can. Add chickpeas and process until smooth. With motor running, add tahini, olive oil, lemon juice, cumin, pepper and salt. Process until smooth. For a more spreadable hummus, add 2 Tbsp of cooking liquid, process. Repeat until desired consistency. Makes: approx 2 cups Serve in a bowl with torn pita bread and assorted dippers.
Source: The Toronto Sun (with modifications) posted by Anne MacLellan